Pide (Turkish Pizza)

• Bell pepper1 bell pepper (green or red), finely diced
• Sugar1 tsp granulated sugar
• Salt2 tsp salt
• Black pepper½ tsp black pepper
• Olive oil2 tbsp olive oil
• Parsley½ bunch fresh parsley, chopped
• Water250ml warm water
• Onion1 large onion, finely chopped
• Butter2 tbsp unsalted butter, melted
• Egg2 large eggs
• Flour360g all-purpose flour
• Tomato2 medium tomatoes, grated or finely diced
• Yeast7g active dry yeast
• Ground meat300g ground beef (or lamb)
• Cheese100g grated Kashar cheese (or similar mild cheese)
• Spice1 tsp red pepper flakes (pul biber)

How to Make It

• 1

  To begin your Pide dough, combine 7g (1 packet) active dry yeast and 1 teaspoon sugar in 250ml warm water (around 105-115°F / 40-46°C) in a large bowl. Allow this mixture to bloom for 5-10 minutes until you see a nice froth on the surface – this confirms your yeast is active.

• 2

  Next, add 3 cups (360g) all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil to your yeast mixture. Stir everything together with a sturdy spoon or your hands until a shaggy, cohesive dough begins to form.

• 3

  Turn the dough out onto a lightly floured work surface and knead it for about 8-10 minutes. You're looking for a smooth, elastic dough that springs back slightly when pressed. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 hour, or until it has visibly doubled in size.

• 4

  While your dough is rising, prepare the delicious filling: In a medium mixing bowl, combine 300g ground beef or lamb, 1 finely diced onion, 2 diced ripe tomatoes, 1 diced green bell pepper, 1/4 cup chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix all these ingredients thoroughly with your hands to ensure the spices are well distributed.

• 5

  Once the dough has completed its rise, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, roll each portion into an elongated oval shape, aiming for about 12-14 inches (30-35 cm) long and 6-8 inches (15-20 cm) wide – a classic boat shape for pide.

• 6

  Preheat your oven to a scorching 450°F (230°C) with a baking stone or an inverted baking sheet inside to get it nice and hot. Spread half of the prepared meat mixture evenly over each dough oval, ensuring you leave a 1-inch (2.5 cm) border all around. Gently fold the edges of the dough slightly inwards over the filling, then pinch the ends to fully form that iconic boat shape.

• 7

  Slide the shaped pide onto the hot baking surface, using a floured peel or a sheet of parchment paper. Bake for 8 minutes. Then sprinkle 50g grated Kashar cheese over the filling of each pide, crack 1 egg into the centre of each, and bake for a further 5 minutes, until the crust is golden brown, the meat is cooked through, the cheese has melted and the egg white has set. Ovens vary, so keep an eye on them. Brush the warm crusts with the melted butter as soon as they come out of the oven.

• 8

  To serve, slice the hot pide into convenient strips. Enjoy them straight from the oven, perhaps with a generous squeeze of fresh lemon juice or a dollop of cool yogurt on the side. These are best savored fresh, so gather your loved ones and dig in!